INGREDIENTS
- 1 pkg (300 g) dried steamed egg noodles
- 1 cup broccoli florets
- 1/2 red pepper, julienned
- 1/2 small red onion, thinly sliced
- 2 carrots, peeled and julienned
- 2 tbsp cilantro, chopped
- 2 tbsp toasted sesame seeds
- salt and pepper, to taste
DRESSING
- 1/2 cup soy sauce
- 3 tbsp rice vinegar
- 3 tbsp sesame oil
- 1/2 cup chili oil (see recipe below)
CHILI OIL
- 1 1/2 cups canola oil
- 3 whole thai chili peppers
- 2 tsp ginger (unpeeled), chopped
- 2 cloves garlic, peeled
- 1/2 tsp coriander seed
- 1/2 tsp fennel seeds
- 1/2 tsp black peppercorns
DIRECTIONS
- Cook noodles and broccoli florets in a large pot of salted, rapidly boiling water for 3 1/2 minutes. Drain and cool down quickly under cold running water. Place in a large bowl and add red peppers, red onions and carrots. Combine all of the dressing ingredients in a glass jar with a tight fitting lid and shake vigorously. Toss salad with 1/2 cup of dressing, adding more as desired. Season with salt and pepper, garnish with toasted sesame seeds and chopped cilantro.
- Chili Oil: Put all ingredients in a pot and simmer for 2 hours. Do not let boil. Turn off heat and let cool. Strain and store in a glass jar, in a cool, dark cupboard.
Recipe from Gathering Around The Grill Cookbook